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Absinthe Makes The Heart Grow Fonder
Absinthe and gin delicately lead this subtle cherry-flavoured cocktail. Bitter liqueur adds more colour than flavour, while pink grapefruit freshens
Landon Brown
28th October 2024 at 11:25
I largely agree with Peter Barth's comments. For me, the cherry heering and maraschino were most prominent. I think I should like to try it with double the absinthe (I see that Difford has halved it from what appeared here previously), which didn't stand out as much as expected. The flamed twist did add quite a bit on the nose, so don't skip that bit!
20th September 2024 at 14:33
Despite the number and variety of ingredients, still distinctly an absinthe-led cocktail, as befits the name. Very fresh and on the dry side. I b particularly liked the effect of the flamed twisty here. Very enjoyable drinking in the aperitif /sweet-sour-fruity-herbal realm.
25th February 2024 at 00:21
A complex and floral cocktail. Strong notes on anise, grapefruit and cherry.
However just being complex doesn't make this an excellent cocktail, imho. Misses a little bit of an edge/point for me. The gin is barely notable.
Lastly the cocktail is far more on the sweeter side than the rating towards 'dryness' sugests.
However just being complex doesn't make this an excellent cocktail, imho. Misses a little bit of an edge/point for me. The gin is barely notable.
Lastly the cocktail is far more on the sweeter side than the rating towards 'dryness' sugests.
13th August 2023 at 22:53
Just pushing my envelope on the sweetness scale. Absinthe is prominent upfront but the Campari and grapefruit come in nicely at the end. In my palate, the cherry was not prominent. May try a mist of Absinthe next time. Overall this was a nicely complex cocktail, and as Felicia noted, there is a lot going on in this one.
17th October 2022 at 16:58
Is the 5 ml sugar syrup really necessary here? Maybe my view is skewed because I had to sub Aperol for the Campari (which I can't seem to not rapidly drain around my homestead). Loving the absinthe-cherry combo. Reminds me of a sort of Last Word / Corpse Reviver hybrid mutation... Do I really need more cocktail recipes to experiment with? Oh my. (17 Oct 2022, 12:58p)
3rd April 2022 at 22:36
So many notes! I did an absinthe rinse in the coupe and it was just right for me. Cherry Heering works, and Campari is always a rock star.
29th March 2022 at 18:18
I did this cocktail for the second time strictly following the recipe. The absinthe, although in the title, is for my taste way too dominant. next time I will use only a barspoon, maybe less.
29th March 2022 at 20:50
Agreed! I've cut the absinthe back to 5ml (1 barspoon). Many thanks for the feedback.
14th January 2022 at 01:08
This is a great aperitif. The absinthe is present along with the taste of cherries. The gin, pink grapefruit, and bitters round out the flavour. Went well with our hors d'oeuvres.
8th September 2021 at 16:23
The first time I realised Absinthe and Luxardo Maraschino Liqueur can work together. Both separately very dominant flavours but they work together harmoniously. Worth the effort of fiddly measures!
8th June 2021 at 04:18
This drink was delicious although my grapefruit wasn't pink. Perhaps I'll sub Sangue Morlacco for the Heering next time for it's stronger cherry notes.
16th February 2021 at 18:41
How important is Cherry Heering to this cocktail? Adding extra Luxardo didn't add enough of a cherry flavour for my taste. Absinthe is a tough flavour with which to compete.
8th June 2021 at 06:53
Cherry brands adds essential richness and flavour to this cocktail. It will be unbalanced without.
30th May 2020 at 15:20
That calls for some improvisation! something "tart" & suitably fortified. (Dowson also remarked: 'write, write, write: it is the only endurable employment except when one is fortified with a glass of absinthe’)
29th May 2020 at 22:34
Curious if the inventor of this tasty beverage takes his lead from remark by English poet, Ernest Dowson: "Absinthe makes the tart grow fonder": there's truth to both propositions, maybe.
30th May 2020 at 07:20
I suspect you're right Robert, hence I've added a note about the origin of the phrase above.